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为进一步探究黔北麻羊杂交改良效果,选取相同饲养条件下同龄的纯种黔北麻羊和南江黄羊(♂)与黔北麻羊(♀)杂交后代南黔F1为试验组合,分别对其屠宰性能、肉质性能、不同组织肌肉纤维、肌肉中氨基酸和脂肪酸组成等方面进行对比分析。结果表明,黔北麻羊与南黔F1母羊在宰前活重、净肉重和胴体重指标差异极显著(P<0.01),在眼肌面积和屠宰率指标差异显著(P<0.05);黔北麻羊与南黔F1公羊净肉率指标差异极显著(P<0.01),胴体重和屠宰率指标差异显著(P<0.05);南黔F1在熟肉率、滴水损失、粗蛋白、粗灰分等指标均优于黔北麻羊。另外,南黔F1肉的总氨基酸(TAA)、必需氨基酸(EAA)、鲜味氨基酸(DTAA)和甜味氨基酸(STAA)含量略低于黔北麻羊肉,但EAA/TAA、EAA/非必需氨基酸(NEAA)、DTAA/TAA以及STAA/TAA含量十分接近;南黔F1较黔北麻羊饱和脂肪酸相对含量仅差0.05百分点,不饱和脂肪酸相对含量较黔北麻羊高出0.06百分点。南黔F1羊的屠宰性能显著高于黔北麻羊(P<0.05),南黔F1肉品品质优于黔北麻羊,说明南江黄羊杂交改良后的黔北麻羊屠宰性能和肉品质均得到了提高。
In order to further explore the improvement effect of hybridization of Maize and goat in northern Guizhou, F1 hybrids of Qianqian goat and Nanjiang yellow goat (♂) with Qianbei goat (♀) under the same feeding conditions were selected as experimental combinations. The slaughter performance, meat quality, muscle fiber in different tissues, muscle amino acids and fatty acid composition and other aspects of comparative analysis. The results showed that there was significant difference (P <0.01) between the live weight, net meat weight and carcass weight of F1 ewes in Qianbei and Nanqian (P <0.01) (P <0.01). The difference of carcass weight and slaughter rate was significant (P <0.05). The average rate of F1 in cooked rice, drip loss and coarseness in Nanqian F1 was significantly higher than that in F1 Protein, crude ash and other indicators are superior to Qianbei Ma sheep. In addition, the contents of TAA, EAA, DTAA and STAA in F1 meat of Nanqian were slightly lower than those of Guizhou north lamb but EAA / TAA, EAA / non-essential The content of amino acids (NEAA), DTAA / TAA and STAA / TAA were close to each other. The relative content of saturated fatty acids in southern Guizhou F1 was only 0.05% lower than that in northern Guizhou, while the relative content of unsaturated fatty acids was 0.06% higher than that in northern Guizhou. The slaughter performance of F1 sheep in Nanqian was significantly higher than that in Guizhou (P <0.05). The quality of F1 meat products in Nanqian was better than that of Qiangbei sheep, indicating slaughter performance and meat quality Have been improved.